Oatmeal cookies often rank second to chocolate chip, but if there were ever a recipe to convert the toughest skeptics this would be it. Classic oatmeal cookies are made with raisins or dried black currants, but I decided to try substituting chopped dates in a moment of appreciation for all things California. Fortunately for me, dates thrive in the desert regions surrounding Los Angeles. I’ve become addicted to the diverse varieties grown by local farmers, and there’s rarely a day I don’t eat a date. They’re a flavorful snack on their own and make a great addition to dishes savory and sweet.
Dates contribute a satisfying chew and rich butterscotch flavor to these cookies, but you can use any dried fruit that suits your palate. Dried apricots, cranberries, or blueberries also make a delectable oatmeal cookie. Old-fashioned rolled oats are favored by most bakers, and for these cookies I agree. Avoid quick rolled oats, which lack the texture of thicker varieties. You’d be hard pressed to find a better oatmeal cookie, if I may say so myself.
Recipe information
Yield
Makes 16 cookies
Ingredients
Preparation
Step 1
In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they’re distributed evenly throughout. The dough will be very soft at this point.
Step 2
Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)—chilled dough will be much easier to handle.
Step 3
Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
Step 4
Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn’t warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Ease Into Weekend Mode With These 11 Recipes
Recharge and unwind while you simmer a big pot of soup and get some cookie dough into the freezer.83 Melty, Chewy, Crunchy Cookies to Bake This Winter
When you're looking for the best cookie recipes, chocolate chip is only the beginning.37 Desserts to Keep the Party Going
Hanging out with friends is even better when dessert’s this good.The Most Popular Recipes of 2021
Peek behind the curtain at the dishes that Epicurious readers cooked this year.Forget Raisins. Oatmeal Cookies Are Better With Dates
Roxana Jullapat's brilliant recipe has changed the way I'll think about oatmeal cookies forever.
